科研方向
采后生物學(xué)、農(nóng)產(chǎn)品貯藏加工、鮮切果蔬加工理論與技術(shù)。
承擔(dān)課程
承擔(dān)本科生課程：
食品商品學(xué)、農(nóng)（園）產(chǎn)品貯藏加工學(xué)等
承擔(dān)研究生課程：
農(nóng)產(chǎn)品貯藏加工工程研究班討論、采后生理研究進(jìn)展（碩）、采后生理與技術(shù)研究進(jìn)展（博）、Advances in processing and storage technology of agricultural produces（國際留學(xué)生）等。?
著述成果
2011年來發(fā)表的代表性論文：
Shuangshuang Zhang，Zhifang Yu，Qingyun Ma，Shengzhuo Huang，Haofu Dai，Zhikai Guo，You-Xing Zhao. Lanostanoids with acetylcholinesterase inhibitory activity from the mushroom Haddowia longipes. Phytochemistry. 2015. 110:133～139
LibinWang, Elizabeth A.Baldwin, WeiZhao, AnnePlotto, XiuxiuSun, ZheWang, Jeddrey K. Brecht, JinheBai*, ZhifangYu*. Suppression of volatile production in tomato fruit exposed to chilling temperature and alleviation of chilling injury by a pre-chilling heat treatment. LWT- Food Science and Technology, 2015, 62:115～121
Shuang-Shuang Zhang, Yu-Guang Wang, Qing-Yun Ma, Sheng-Zhuo Huang, Li-Li Hu,Hao-Fu Dai, Zhi-Fang Yu*, You-Xing Zhao*. Three New Lanostanoids from the mushroom Ganoderma tropicum. Molecules, 2015, 20：3281～3289
Li Jiang; Ruoyi Kang; Li Zhang; Juan Jiang; YU Zhi Fang*. Differential Protein Profiles of Postharvest Gynura bicolor D.C Leaves Treated by 1-Methylcyclopropene and Ethephon. Food Chemistry. 2015. 176：27～39
Li Jiang，Li Zhang，Yun Shi，Lu Zhaoxin, Zhifang YU*. Proteomic analysis of peach fruit during ripening upon post-harvest heat combined with 1-MCP treatment. Journal of Proteomics. 2014，（98）31～43
Yun Shi，Li Jiang1，Li Zhang，Ruoyi Kang，Zhifang YU*. Dynamic Changes in Proteins during Apple (Malus x domestica.) Fruit Ripening and Storage. Horticulture Research. 2014，1，（JAN. 6）:1～21
Juan Jiang, Li Jiang, Haibo Luo, Zhifang YU*. Establishment of a mathematical model for browning of fresh-cut lotus root during storage. Postharvest Biology and Technology. 2014. ( 92) 164～171
Li Jiang, Juan Jiang, Haibo Luo and Zhifang YU*. Effect Of Nano-Packing Combined Controlled Atmosphere On Postharvest Physiology And Biochemistry Of Gynura bicolor D.C.. ?Journal of Food Processing and Preservation. 2014. 383:1181～1186
Shuang Shuang Zhang, Qing Yun Ma, Xi Sheng Zou, Hao Fu Dai, Sheng Zhuo Huang, Ying Luo, Zhi Fang Yu, Huai Rong Luo, You Xing Zhao*. Chemical Constituents from the Fungus Amauroderma amoiensis and Their in Vitro Acetylcholinesterase Inhibitory Activities. Planta Medica. 2013，79(01)87～91
Haibo Luo, Juan Jiang, Li Zhang, Li Jiang, Linran Fu, Yunyun Dai And Zhifang Yu*. Effect Of Gibberellic Acid And 6-Benzylaminopurine On Lignification Of Fresh-Cut Zizania Latifolia During Refrigerated (1℃) Storage. ?Journal of Food Processing and Preservation.? 2013. 37:864～869
Haibo Luo, Li Jiang, Yonghua Bao, Libin Wang，Zhifang Yu. Effect Of Chitosan/Nano-Chitosan Composite Coating On Browning And Lignification Of Fresh-Cut Zizania Latifolia. Journal of Food Quality. 2013. (36) 426～431
Zhen Peng Gao, Zhi Fang Yu, Tian Li Yue, Siew Young Quek. Adsorption isotherm, thermodynamics and kinetics studies of polyphenols separation from kiwifruit juice using adsorbent resin. Journal of Food Engineering. 2013. 116:195～201
Haibo Luo, Juan Jiang, Li Zhang, Liuli Song, Li Jiang, Zhifang Yu*. Proteome changes of fresh-cut Zizania latifolia during refrigerated storage. European Food Research and Technology. Eur Food Res Technol., 2012, 235:1011～1021
Xiaomei Dai, Haibo Luo, Li Jiang, Li ling, Yanjun Xue, Zhifang Yu*. Efficacy of Different Sanitizing Agents and Their Combination on Microbe Population and Quality of Fresh-cut Chinese Chives. Journal of Food Science. 2012. 77（7）：348～353
Li Zhang, Li Jiang, Juan Jiang, Ruoyi, Kang, Zhifang Yu*. Post-harvest 1-MCP and exogenous ethylene treatments modify protein profiles of peach fruit during ripening. Food Research International, 2012，48：609～619
Jiang, Juan; Jiang, Li; Zhang, Li; Luo, Bo; Opiyo, Arnold; Yu, Zhifang*. Changes of protein profile in fresh-cut lotus tuber before and after browning. Journal of Agricultural and Food Chemistry. 2012, 60（15）：3955～3965
Haibo Luo, Li Jiang, Li Zhang, Juan Jiang, Zhifang Yu*. Quality Changes of Whole and Fresh-Cut Zizania latifolia During Refrigerated (1 °C) Storage. Food Bioprocess Technol.? 2012，5：1411～1415
Li Zhang, Zhifang Yu*, Li Jiang, Juan Jiang, Haibo Luo, Linran Fu. Effect of post-harvest heat treatment on proteome change of peach fruit during ripening，JOURNAL OF PROTEOMICS，74(2011)，1135～1149 (IF 5.074)
（中文略）
在研課題：
科技部“十二五”支撐計(jì)劃課題“水生蔬菜保鮮與加工技術(shù)研究”（2012BAD27B03），2012-2016
農(nóng)業(yè)部公益性行業(yè)科研專項(xiàng)課題“長三角地區(qū)設(shè)施蔬菜高產(chǎn)高效關(guān)鍵技術(shù)研究與示范”（2014030232），2014-2018
江蘇省農(nóng)業(yè)科技自主創(chuàng)新資金項(xiàng)目“基于蛋白質(zhì)組學(xué)的桃果實(shí)耐貯機(jī)理的研究”（CX（2014）2015），2015-2017
江蘇省農(nóng)業(yè)科技自主創(chuàng)新資金項(xiàng)目“薺菜加工過程中芳香物質(zhì)的變化及控制技術(shù)研究”（CX（13）5076）, 2013-2015
榮譽(yù)記錄
?科研成果 ?
?1、教育部科技進(jìn)步獎(jiǎng)二等獎(jiǎng)（生鮮食品氣調(diào)包裝貯藏保鮮機(jī)理及工藝裝備研究與產(chǎn)業(yè)化應(yīng)用，2010年，排名第六）
2、鹽城市廠會協(xié)作優(yōu)秀項(xiàng)目成果二等獎(jiǎng)（濱海白首烏超微細(xì)、粉體制備、成型加工技術(shù)及新產(chǎn)品開發(fā), 2010年，排名第三）
3、江蘇省標(biāo)準(zhǔn)化協(xié)會成立三十周年學(xué)術(shù)活動貢獻(xiàn)獎(jiǎng)（2010年）
4、教育部科技進(jìn)步二等獎(jiǎng)（凈菜生產(chǎn)和貯藏關(guān)鍵技術(shù)研究及應(yīng)用，2006，排名第二）
5、南京市科技成果二等獎(jiǎng)（野生蔬菜周年供應(yīng)生產(chǎn)與加工技術(shù)研究，2006，排名第三）
6、連云港科技興百村小康工程科技貢獻(xiàn)三等獎(jiǎng)（2006年）。 ?
?
